Dear Pat: ﻿For many years, Lorenzo's has been our family's favorite Italian restaurant. We've followed them to their newest location on Fredericksburg Road, and the food remains top-notch. We love many of their dishes, but we are particularly fond of the soups they prepare, and in particular, their delicious Italian Ham and Bean Soup. It has a special flavor that I can't seem to recreate at home. With these chilly winter days upon us, I'm hoping they will share that recipe. Thanks for your help in obtaining this recipe.

— Marie

Dear Marie: It's all about family, says chef/owner of Lorenzo's, Rick Capparelli. With a family history in the restaurant business that goes back more than 50 years, it's clear that the Capparellis have made their mark on the Italian restaurant scene in San Antonio. Rick's grandfather, Gaetano, moved from Philadelphia to San Antonio in 1961, bringing his skills in pizza making with him. Here, he opened a total of seven pizzerias, all run by family and friends.

Rick started working with his parents, Robert and Corinne, in 1968, washed pots and pans, and worked his way up to chef. In 1972, the family opened its first full-service restaurant, Lorenzo's, on Wurzbach Road. Rick moved the restaurant to the present location on Fredericksburg in 1997.

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All the familiar favorites are on the menu, from clam chowder to chicken Lorenzo and chocolate pie. Chicken or eggplant parmigiana, seafood, lasagna, pizzas, salads and homemade desserts are among the selections on the extensive menu.

Soups at Lorenzo's change with the seasons. It's chilly and wet today as I sample my test batch of Lorenzo's Italian Ham and Bean Soup. It could not be more satisfying. Bursting with flavor, the soup's inclusion of both pancetta (Italian bacon, cured but not smoked) and the succulent coppa or capocollo (an Italian cold cut made from pork shoulder or neck), might be responsible for that “special flavor” you mention. (Folks might be more familiar with its Italian-American pronunciation, gabagool.) The use of dark beer adds even more depth of flavor. Seasoned with dried spices, enriched with a caramelized mirepoix (the holy trinity of onion, carrot and celery) and made hearty with your choice of beans, the soup is a wholly satisfying meal in a bowl.